New Year/New Recipe Thread

Part of my New Year resolution is to really get to know my BGE and also try some new recipes. (It's been years since I cooked with anything other than gas.) So, if you've got a favorite recipe or link, post it up.

I'll start with the Jamaican Jerked Chicken I did for dinner yesterday. I used boneless/skinless thighs and topped it off with a store bought jerk marinade that was more like Jamaica BBQ sauce. The peppers in the marinade gave the chicken plenty if heat. This recipe would be great for wings as well.

http://www.bbq-brethren.com/forum/sh...d.php?p=941137

?These sound pretty good:

Hickory Smoked Armadillo

~ 1 armadillo, cleaned and skinned
~ salt
~ pepper
~ your favorite seasoning, optional
~ your favorite bbq sauce, optional


Trim off as much fat as possible from armadillo.

Salt and pepper to taste. Sprinkle on your favorite seasoning to taste.

When charcoal is ready, add damp hickory chunks and place whole armadillo on rack. Close lid.

Let brown on all sides. When browned, wrap in foil and place back on grill for about 2 hours.

When done, trim meat from bones and add bbq sauce for a great sandwich.



Armadillo Meat Balls

~ 1 lb cooked armadillo meat, ground
~ 1 egg
~ 2 tbsp minced celery
~ 2 tbsp minced onion
~ 1 tbsp minced parsley
~ 1 tsp salt
~ 1/2 tsp pepper
~ flour
~ oil


In a bowl, mix together the meat, egg, celery, onion, parsley, salt and pepper.

Form into 1 inch balls and refrigerate for 1 hour.

In a skillet, heat 3/4 inch of oil.

Roll the meat balls in the flour.

Fry the meat balls until brown.



BBQ Raccoon Sandwiches


~ 1 cleaned raccoon, remove as much fat as possible
~ 2 onions, quartered
~ 1/4 cup sage
~ our favorite bbq sauce


Place coon in a large pan. Cover with water.

Add the onions and the sage.

Bring to a boil. Reduce heat to medium-low and cook until tender and meat starts to fall off the bones.

Remove from pan and let cool.

Remove the meat from the bones and add to a crock pot.

Cover with bbq sauce and heat on high or low until hot.

Serve on buns and enjoy.



Bar-B-Q'd Rattler


~ 1 rattlesnake, cut into 2 inch steaks
~ 1/2 cup teriyaki sauce
~ 1/2 cup honey
~ 1 tbsp fresh ground ginger
~ seasame seeds


In a bowl, mix together the teriyaki sauce, honey and ginger.

Pour marinade into a large ziplock bag. Add the snake steaks.

Squeeze out the air and seal. Refrigerate for at least 3 hours.

Remove the steaks and roll in seasame seeds.

Place on hot grill. Cook over medium heat until done.

Serve and Enjoy!

I've eaten plenty of coon and tried rattlesnake a couple of times. Armadillo is definitely falls in the "new" category for me though. (Can't they give you lepracy or something?)

Smoked Possum:

Take a skinned, gutted, young possum. Trim off all fat.
Dig a small pit, just an 'impression' in the ground will do. Build a fire with charcoal.
Take a 1X8 pine board and soak in water for one or two days, in advance.
Put the pine board onto the fire, and lay the possum on it.
Cook for about a half day.
Take possum off of the board. Discard.
Eat the board.

You aren't getting much help.

Quote:

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Originally Posted by LW

You aren't getting much help.

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What?????.....at least I contributed....heck, everybody loves armadillo balls. ;););)

I just had moose roast last night and have to say it was pretty tasty though not done on the BGE and "no" I ain't giving you any to try. That is some GOOD stuff.

Might have to send Dad back up north again to get some more. :)